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About
Details
Naturally and artificially flavored. As always pudding in the mix. Makes 24 cupcakes. Per 1/10 Package: 170 calories; 1.5 g sat fat (8% DV); 370 mg sodium (15% DV); 17 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466 weekdays 9am-7pm (EST). Visit us at www.pillsburybaking.com. Try our other products. Made with 35% recycled fiber.
Ingredients
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Salt, Cellulose, Natural and Artificial Flavor, Mono and Diglycerides, Corn Starch, Xanthan Gum, Dextrose, Citric Acid, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, DATEM, Red 40, TBHQ and Citric Acid (Antioxidants).
Directions
All You Need: Whole Egg Recipe: 1 cup water; 1/3 cup oil; 3 whole eggs. Or Egg White Recipe: 1-1/4 cup water; 1/3 cup oil; 4 egg whites. Baking Instructions: 1. Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or using shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking liners. 2. Combine cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. We recommend using Crisco oil. 3. Bake at 350 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10-15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan Size: 13 x 19-inch, Bake Time: 34 to 38 min. Pan Size: Two 8-inch rounds, Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds, Bake Time: 29 to 33 min. Pan Size: Bundt Pan, Bake Time: 39 to 43 min. Pan Size: 24 cupcakes (1/2 full), Bake Time: 19 to 23 min. If desired, substitute 1/2 cup egg substitute for the eggs.
Warnings
Contains milk, soybean and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 4g5%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 370mg16%
- Total Carbohydrate 33g12%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 1g
Details
Naturally and artificially flavored. As always pudding in the mix. Makes 24 cupcakes. Per 1/10 Package: 170 calories; 1.5 g sat fat (8% DV); 370 mg sodium (15% DV); 17 g sugars. See nutrition facts for prepared product information. Questions or comments? 1-800-767-4466 weekdays 9am-7pm (EST). Visit us at www.pillsburybaking.com. Try our other products. Made with 35% recycled fiber.
Ingredients
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Salt, Cellulose, Natural and Artificial Flavor, Mono and Diglycerides, Corn Starch, Xanthan Gum, Dextrose, Citric Acid, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, DATEM, Red 40, TBHQ and Citric Acid (Antioxidants).
Directions
All You Need: Whole Egg Recipe: 1 cup water; 1/3 cup oil; 3 whole eggs. Or Egg White Recipe: 1-1/4 cup water; 1/3 cup oil; 4 egg whites. Baking Instructions: 1. Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or using shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking liners. 2. Combine cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. We recommend using Crisco oil. 3. Bake at 350 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10-15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan Size: 13 x 19-inch, Bake Time: 34 to 38 min. Pan Size: Two 8-inch rounds, Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds, Bake Time: 29 to 33 min. Pan Size: Bundt Pan, Bake Time: 39 to 43 min. Pan Size: 24 cupcakes (1/2 full), Bake Time: 19 to 23 min. If desired, substitute 1/2 cup egg substitute for the eggs.
Warnings
Contains milk, soybean and wheat ingredients.
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